Whenever we (chefs) look back on our time in the kitchen, we’re able to categorize experiences in one of three silos: a learning experience, mission accomplished, or inspiration.  Each experience is a moment in time, something that we might want… Continue reading

It’s the fire in the belly waiting to take charge, the anxiety being held in check, cold sweat running down your back even though it’s 120 degrees where you stand, and the nervous chatter of tongs clicking to the beat… Continue reading

I have long embraced this philosophy when it comes to restaurants, but it also can apply to any business.  How we greet and welcome people into our fold does have an impact on the quality of the product and experience… Continue reading

I scratch my head when cooks proclaim that they are held prisoner to a job that isn’t going anywhere.  Sometimes they are very explicit and state that their job sucks or that they can’t get ahead.  A number, after the… Continue reading

It is impossible to not be inspired by this photo. Zelenskyy and Andres, brothers in spirit, leaders who inspire; stellar human beings who humble us, show incredible courage and strength, and who give of themselves for what most of us… Continue reading

There was a time when the major holidays, those times of the year when we relished the chance to spend quality time with family, were sacred and protected.  These special days: Thanksgiving, Christmas, and New Year’s Day were set aside… Continue reading

I find it interesting that the classic definition of flavor is so shallow, so lacking in understanding, yet so sought after at the same time.  Flavor is the quest of every cook and chef and is the expectation of every… Continue reading

“We must never forget that we are cooks.”  That was a quote from Chef Andre Soltner when he addressed the audience attending an ACF Convention in, I believe Phoenix a couple decades ago.  That statement, in its simplicity was a… Continue reading

Well, here we go.  I haven’t slept much at all over the past few days and certainly won’t until the weekend is over.  The anxiety building up to a full house in the hotel packed with a series of food… Continue reading

It’s 5:30am when the alarm clock screams “it’s time!” My bare feet hit the cold floor while the muscles in my legs resist with a creeping cramp that brings me quickly to my knees.  “Crap!!”, I shout while frantically rubbing… Continue reading

I may be in the minority, but I have always felt, and often promoted, that restaurants can and occasionally do serve a higher purpose.  Since those early days as an apprentice and maybe even before as a 16-year-old dishwasher, I… Continue reading

Yep, I know there are bruises and wounds to heal, any industry has their share.   Certainly, there are issues and things to be addressed and fixed and there is little doubt that life has not always been fair and kind… Continue reading

Push it out, how many covers, lock, and load, finish strong, over the hump, wrap it up: this the language of the kitchen during service, these are the timestamps like the number of quarters in a football game or innings… Continue reading

I have always loved the restaurant business.  My professional life has been dedicated to the kitchen, the people of restaurants, the ingredients and their source, the process and the adrenaline, the service and an opportunity to make people happy, and… Continue reading

At a time when it seems as if we all suffer from irreconcilable differences, it may just be the chef and a great plate of food that can bring us together.  This is not a new thought; food has been… Continue reading

More than anything else, when I was in restaurant kitchens I looked forward to planning and testing the next set of menu changes.  A stale menu is not cost effective, ignorant of quality issues with ingredients, uninspiring for employees, and… Continue reading

So, this is something that I have been perplexed about for the past few months: more and more restaurants are beginning to charge for bread.  At first, I was really put off by this.  Come on – is this the… Continue reading

When did civility (or lack thereof) become only referenced when considering political discourse?  The left and the right may, to some, reference liberal or conservative political beliefs, but when it comes to acting in a civil manner – examples go… Continue reading

Separating the good from the great becomes more difficult when your competition is seeking to do the same.  In a field where mediocrity reins strong it is quite easy to stand out as better – but is this where you… Continue reading

We need to stop viewing food as an indulgence, as something that is somehow sinister, or worse – something that is utilitarian and consumed simply out of necessity.  These are the extremes of consumption – feelings that we either celebrate… Continue reading

I woke to a chill in the air.  It’s dark at 6am and has been since 6:30 the previous night.  Days are shorter now and will become shorter still as the next few weeks tick by.  Smoke billows from chimneys… Continue reading

Maybe to some the title of this article may seem contrived and exaggerated.  How could food change your life?  Yet, to others it makes perfect sense because they have been there – they are experienced.  As a cook and later… Continue reading

Ironically, there is always room to be great and there is plenty of room to be mediocre.  With more than one million restaurants in the US we can flip a coin and hope for the great, will likely step through… Continue reading

The sun creeps over the horizon, morning fog begins to burn off and the late summer dew is visible on grass and trees.  It’s too early for normal traffic on the roads and the sidewalks are clear of people aside… Continue reading

There is a major fallacy about cooking – the belief that you can teach someone to become a cook.  Now that every chef and culinary educator has their feathers ruffled – let me explain.  Yes, we can teach or train… Continue reading

Bigger isn’t always better.  Bigger brings a significant upswing in headaches, unforeseen challenges, an inability to flex, and long-term costs.  Bigger is less predictable and much more difficult to control and bigger takes cooks and chefs away from what they… Continue reading

I still remember that day in downtown Buffalo.  I was probably 10 or 11 years old on a shopping trip with my parents when we walked by a diner window with full view of their short order cooks.  I was… Continue reading